Spinach and Artichoke Dip

Who can deny a Spinach and Artichoke Dip appetizer with yummy blends with cheeses?

This hot, flavourful dip served with toasted bread or tortilla chips is a hit!

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Spinach and Artichoke Dip

One of my favourite appetizers of all time is a classic dip recipe, like this Rosemary White Bean Hummus. YUM! I also love this Creamy Bacon Cheddar Dip, the flavours are incredible.

Yet another fan-favourite is Spinach Dip served with sourdough bread for dipping. It’s always a favourite among guests too so it really is a win-win choice for enjoying and serving.

uWhile browsing the manual for the Breville All-In-One, I landed on the recipes section. My eyes immediately landed on the Spinach and Artichoke Dip recipe, served hot. It was one I had to try!

I only needed to shop for a few ingredients, as most I had on hand already.

For instance, I’m not one to have Artichoke Hearts in my pantry at all times. 

For trial before a big reveal on a night entertaining guests, I tried this recipe first for the family. The scents while cooling literally made them salivate.

When done, seriously, that dip was half-gone within a very short time span. 

I served Spinach and Artichoke Dip with torilla chips, choosing a both plain and multigrain chips.

We had it for lunch with fruit one day and then had leftover the next for a mid-afternoon snack on the deck. 

The recipe passed my ‘family inspection’ making it serve-worthy for the next pot-luck and of course, a spot in the Recipe Box at My Organized Chaos. 

Here’s the recipe, best served any season of the year!

Spinach and Artichoke Dip

Who can deny a Spinach and Artichoke Dip appetizer with yummy blends with cheeses? This hot, flavourful dip served with toasted bread or tortilla chips is a hit! 

4.75 from 4 votes

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 1

Course: Appetizers

Cuisine: American

Author: Tammi

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Ingredients 

1x2x3x

• 3 oz Parmesan Cheese (shredded)
• 2 oz Mozarella Cheese (shredded)
• 1 medium Onion (chopped)
• 4 Garlic Cloves (minced)
• 1 tsp Olive Oil
• 1 lb Spinach (chopped)
• 16 oz Cream Cheese
• 8 oz Sour Cream
• 6 oz jar of Artichoke Hearts (chopped)
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco
• Salt
• Pepper
• Tortilla Chips

Instructions

• Preheat oven to 400°F {200°C}
• Heat a medium sauce pan on medium high heat. Add olive oil and onions and sweat for 2 minutes or until onions turn translucent
• Add garlic and sweat until fragrant
• Add spinach one handful at a time until it cooks down about 30 seconds between handfuls
• Add cream cheese and sour cream and heat until cream cheese is melted and ingredients are combined
• Remove from heat
• Stir 1/2 of the parmesan cheese, artichoke hearts, worcestershire and tabasco into the mixture. Add salt and pepper to taste
• Put mixture into an oven safe casserole dish. Top with the remaining parmesan and mozzarella cheese
• Bake for 20-25 minutes or until cheese is melted an bubbling on top

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!

Nutrition

Serving: 1Servings | Calories: 361kcal | Carbohydrates: 12g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Cholesterol: 87mg | Sodium: 575mg | Fiber: 3g | Sugar: 5g

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Disclosure: I received a product sample from Breville to facilitate this post. The opinions on this blog are my own.